Diverse Neighborhood-Style Black Bean Soup with Corn

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, protein-packed soup featuring black beans, sweet corn, and smoky chipotle. This Latin American-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs black beans, corn kernels, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) black beans
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 chipotle peppers in adobo
• 1/2 large onion
• 2 garlic cloves
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 lime
• 1/2 avocado

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain and rinse black beans thoroughly. Finely chop onion and mince garlic. In a large pot, heat 1 tbsp olive oil over medium heat and cook onion until translucent (about 5 minutes). Add minced garlic and cook for 1 more minute until fragrant.
2. Step 2: Add drained black beans, diced tomatoes (with juice), 4 cups chicken broth, 1 chopped chipotle pepper in adobo, 1 tsp cumin, and 1/2 tsp dried oregano to the pot. Bring to a gentle simmer and cook for 25 minutes to allow flavors to meld.
3. Step 3: Stir in 1 cup corn kernels and continue to simmer for an additional 10 minutes. Serve hot, garnished with diced avocado and a squeeze of fresh lime juice.